The BEST aquafaba aioli

Method:

1. Whizz all of the ingredients (except the oil) together in a blender until smooth.
2. VERY slowly add the oil while continuing to blend, to avoid separation.
3. Store in a glass jar in the fridge for up to two weeks.

Ingredients:

The water from a can of chickpeas (this is called aquafaba)

Around 20 chickpeas

3/4 tsp salt

1/2 tsp sugar

2 tsp dijon mustard (works well without)

Juice of a lemon

2-3 cloves of garlic

1 1/2 cups of rice bran oil (or other vegetable oil)